This blueberry ice cream recipe is perfect if you've never tried blueberries and chocolate together before. The creamy blueberry puree creates a delectable ice cream, made even better with chunks of dark chocolate. Take it to the next level with our quick and easy chocolate sauce.
INGREDIENTS
Ice Cream
- 2 packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
- 1 cup sugar
- 1/8 teaspoons salt
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- 3 ounces bar dark chocolate, chopped into small chunks (or 1/2 cup of mini semi-sweet morsels)
Instructions
Ice Cream
- Mix blueberries, sugar, and salt in a heavy saucepan over medium-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and let cool 20 minutes. Puree in a blender. Stir puree together with heavy cream, milk and lemon juice. Chill in refrigerator overnight. Pour into an ice cream maker and freeze according to manufacturer's directions. Swirl in dark chocolate by pouring small chunks into machine during last 5 minutes of freezing.
Nutrition Facts
Makes: 9
| Calories: | 220 |
| Total Fat: | 13g |
| Saturated Fat: | 8g |
| Cholesterol: | 40mg |
Amount Per Serving
| Sodium: | 45mg |
| Total Carbohydrates: | 26g |
| Dietary Fiber: | 1g |
| Protein: | 2g |
Dark Chocolate Blueberry Ice Cream
quick facts
Prep Time:
Cook Time:
Servings: 9
Average Rating: 
(1)
Number of Ingredients: 7
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